Co-fermented with 3% Viognier, this estate-grown Syrah is front-loaded with bacon fat flavors. The tannins are still a bit astringent and chewy, but this wine has a ton of rich, earthy flavor. Mushroom, moist earth, black cherry, black raspberry, coffee, black olive—it's all good. Give it another couple of years to smooth out.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.